Open access publications in the SLU publication database

Abstract

The topic of this introductory paper is nutritional and mixing characteristics of organically grown wheat genotypes. Due to large consumption of wheat based products, they are among the main sources in the world of nutrition for human. The wheat grain contains e.g. proteins, carbohydrates, minerals and vitamins. The composition of various compounds in the wheat grain depends upon different factors such as variety, soil, environment, management practice, grain processing and post harvest methods etc. Organic cultivation similarly as other cultivation practices influence amounts of different compounds in the wheat grain. Organic conditions are thought to influence amount of antioxidants and other nutritional compounds in the wheat and is also known to influence bread making quality. Therefore it is important to study those parameters of different wheat varieties grown under organic conditions. This review paper is also discussing the mixing behavior of organically grown wheat being important in determining bread making quality.